Blueberry Buckle Coffee Cake

17 Jul



Summer officially started last week in Seattle. The temperatures are nearing eighty degree’s and you no longer have to wear five hundred layers. While my closet is not equipped for this kind of change, I love it. And my normally pale appearance does as well.


Since the farmers market has an over abundance of fresh fruit, every week I stock up on peaches, cherries and blueberries. They have become staples in my fridge for a wide range of recipes. For example, this past Friday, a summer storm was raging outside, making it impossible for me to go grab my usual muffin and coffee down the block. So instead, I pulled out my favorite cookbook. ‘King Arthur Flour: Whole Grain Baking.’ On page sixty- eight there is a recipe for a Blueberry Buckle Coffee Cake. It was exactly what I was in the mood for. An hour later, it sat on my counter cooling off.  Another hour passed and it was all gone. Demolished by my boyfriend’s band.  I barely had enough time to photograph the dang thing. I couldn’t blame them though.  The coffee cake has a dense crumb with a chewy buttery crumble on top.   Plus, you get the bursting sweetness from the blueberries. It’s summer in breakfast form. Enjoy!

Serves 12


  • 3/4 cup sugar
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup unbleached all-purpose flour
  • 1/4 cup instant steel cut oats
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, softened


  • 2 cups white whole wheat flour
  • 1/2 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups blueberries


Pre-heat oven to 375 degree F. Grease a bundt pan and set aside.

To Make The Streusel:  whisk together the dry ingredients in a medium bowl and then with your hands mix in the butter until medium size clumps form. Set aside

To Make The Buckle: Combine the two different flours, the baking powder and the salt together in a small mixing bowl. In your stand mixer, cream together the unsalted butter and the sugar until light and fluffy. Add in the eggs one at a time, scraping down the sides as you go along.  Pour in half the dry ingredients, then the milk and vanilla extract. Stir in the remaining dry ingredients. Now its time for the blueberries. Fold them gently into the batter until incorporated.  First add your streusel into the bottom of your bundt pan. Then add the batter on top. Bake the buckle for 45 to 50 minutes or until toothpick comes out clean.






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